×
AD BLOCKER DETECTED:

We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

Whitelist Beerrecipes

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Log in or Register

Second Try

back to search Back to Search  Style Details 

Second Try

back to search Back to Search  Style Details 
5 Star Rating
3.5 stars based on 10 votes
No reviews
Vote or Review

Beer Style: Oatmeal Stout  (13C)
Recipe Type: extract
Yield: 5 US gallons

Oatmeal Stout

Description:

The addition of grains made the oatmeal less noticeable. Color and hop balance were good again. Irish ale yeast could yield some nice results and I think the steel cut oats need to be bumped up to 1 pound to bring them to the fore.

Ingredients:

  • 6.6 pounds, John Bull plain light extract
  • 1-1/2 pounds, plain dark dry extract
  • 3/4 pound, black patent malt
  • 1/4 pound, roasted barley
  • 1/2 pound, chocolate malt
  • 1/2 pound, steel cut oats
  • 7 grams, Muntona ale yeast
  • 1/2 ounce, Fuggles hops (boil)
  • 1 ounce, Hallertauer hops (boil)
  • 1-1/2 ounces, Cascade hops (finish)
  • Irish moss
  • water crystals

Beer Profile

Original Gravity: 1.050
Final Gravity: 1.022
Alcohol by Vol: 3.66%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

This is the second of a series of experiments in brewing oatmeal stouts. It is an extract brew, with specialty grains being added using the standard stovetop method and removed at boil. When grains are used, they are cracked with a rolling pin and boiled for 30 minutes before straining. The finishing hops are added in the last 5 minutes of the boil.

Source:

spacer